Making New England clam chowder doesn't have to be a daunting task. Here are 11 tips from two experts to make sure it tastes ...

And that shell comes in all different sizes. There are small clams, like these, which are often used for cooking. And then there are giant clams, which can grow more than a meter long and weigh as ...

Here’s a recipe that Minnesotan Steve Hoffman perfected while living with his family in the small village of Autignac, France ...

While it is certain that fresh clams should be cleaned before cooking with them ... have an intact shell, and have an ocean smell, as opposed to an ammonia or fish odor. Clams are safe to eat ...

Clams require little preparation: they must be live when cooked. Check that the shells are still undamaged and tightly shut (or close tightly when tapped) just before cooking commences.

Both cook quite quickly and will pop open when ... menus labeled "steamers," but they can also be called soft shell clams. As the name implies, they're delicious steamed and served with butter ...

Place shucked clams in a separate bowl and discard their shells. Wipe pot clean and set it over medium-high heat. Add bacon and cook until crisp all over, 3-5 minutes. Using a slotted spoon ...

For this dish, use clams with shells about 4cm (1½ in ... Bring a pot of water to the boil and add the udon. Cook the noodles until they are still a little firm to the bite.

Break the shells in half at the hinge and select ... or until the clam meats starts to curl; do not over­cook, or the clams will be tough. Place the clams on two dinner plates, or four appetiser ...

discard the garlic and any empty clam shells. Add the drained pasta to the pan along with the remaining 6 tablespoons olive oil and the parsley. Cook over medium heat, tossing until the sauce gets ...